Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This lightened-up banana bread packs plenty of tropical flavor.

Source: Diabetic Living Magazine


Recipe Summary test

20 mins
1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Coat bottom and sides of a 9x5x3-inch loaf pan with cooking spray or line with parchment paper; set aside. In a large bowl combine flours, coconut, baking soda, ginger, and salt. Make a well in the center of the flour mixture; set aside.

  • In a medium bowl combine bananas, yogurt, eggs, brown sugar, pineapple, melted butter, and vanilla. Add egg mixture all at once to the flour mixture; stir until evenly moistened. Spoon batter into prepared pan.

  • Bake 55 to 60 minutes or until a wooden toothpick inserted near the center comes out clean. If necessary to prevent overbrowning, cover loosely with foil for the last 15 minutes of baking. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on wire rack. Wrap in plastic wrap or foil; store overnight before slicing.


Tips: Sugar Substitute: Choose Splenda Brown Sugar Blend. Follow package directions to use product amount equivalent to 1/3 cup brown sugar. PER SERVING WITH SUBSTITUTE: Same as below, except 113 calories, 16 g carbohydrate, 4 g total sugar, 163 mg sodium, 2% calcium

Nutrition Facts

1 slice
121 calories; protein 3.8g; carbohydrates 19g; dietary fiber 1.3g; sugars 6.7g; fat 3.5g; saturated fat 2.2g; cholesterol 8.2mg; vitamin a iu 112.3IU; vitamin c 0.9mg; folate 29.6mcg; calcium 26.6mg; iron 0.9mg; magnesium 17.7mg; potassium 105.5mg; sodium 164.1mg.

1 starch, 1 fat